Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/62126
標題: Changes in volatile flavor components of guava juice with high-pressure treatment and heat processing and during storage
作者: Yen, G.C.
顏國欽
Lin, H.T.
關鍵字: guava juice
flavor component
pressurization
heat processing
storage
psidium-guajava
gas-chromatography
constituents
quality
puree
fruits
期刊/報告no:: Journal of Agricultural and Food Chemistry, Volume 47, Issue 5, Page(s) 2082-2087.
摘要: The changes in volatile flavor components of guava juice during pressure processing (25 degrees C, 600 MPa, 15 min), heat processing (95 degrees C, 5 min), and storage at 4 and 25 degrees C were evaluated by purge and trap/gas chromatography/mass spectrometry. Esters were the major volatile fraction in guava juice, and alcohols were the second. Pressure processing could maintain the original flavor distribution of the juice. Heat processing (95 degrees C, 5 min) caused decreases in the majority of flavor components in the juice when compared with freshly extracted juice. High-pressure treatment at 600 MPa for 15 min can effectively sterilize microbes but partially inactivate enzymes of guava juice; therefore, volatile components in pressure-treated juice gradually changed during storage periods. Pressure-treated guava juice showed increases in methanal, ethanol, and 2-ethylfuran with decreases in the other components during storage period. Nevertheless, the volatile distribution of 600 MPa treated guava juice was similar to that of freshly extracted juice when stored at 4 degrees C for 30 days.
URI: http://hdl.handle.net/11455/62126
ISSN: 0021-8561
文章連結: http://dx.doi.org/10.1021/jf9810057
Appears in Collections:食品暨應用生物科技學系

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